2014 Fall Flavours

By Rose Reisman During the fall we crave comfort foods.  Pies top the list as the number-one dessert during this time of year.  Seasonal fruits make the freshest pies possible.  You can always try making one at home, but if you want the tastiest and easiest way to go, you have to visit Mabel’s Bakery. Owner Lorraine Hawley uses local or organic options when possible and doesn’t add any preservatives or artificial flavouring. Her first location on Roncesvalles opened in 2008 with great success. Another location on Queen St. West followed in 2012.  With outstanding quality and freshness, Lorraine and her team have the magic formula for baked goods and other specialty foods. My top pie pick this time of year has to be pumpkin, with its thick and creamy filling and a hint of maple syrup blended in. Another fall favourite is apple pie, made from local Ontario apples with just a hint of cinnamon and brown sugar. I won’t even try to compete with Mabel’s in the pie department, but if you want a great homemade crisp, try my Apple Crisp with dried cranberries and toasted pecans.

Serves 12 6 apples, peeled and diced ½ cup packed brown sugar â…“ cup dried cranberries 2 Tbsp cornstarch 1 tsp cinnamon 1 Tbsp lemon juice Topping ¾ cup all-purpose flour ¾ cup packed brown sugar ¾ cup large rolled oats ¼ cup chopped toasted pecans ¼ cup vegetable oil 2 Tbsp water ½ tsp cinnamon

1. Preheat the oven to 350°F. Lightly coat a 9- x 13-inch-square baking pan with cooking spray.
2. In a bowl, stir together the apples, 1/2 cup brown sugar, cranberries, cornstarch, cinnamon and lemon juice. Place in the pan.
3. In another bowl, stir together the flour, 3/4 cup brown sugar, oats, pecans, oil, water and cinnamon and mix until the mixture is crumbly. Sprinkle over the apples.
4. Place the pan in the center of the oven and bake for 30 to 35 minutes or until the crisp is golden and apples are tender.

Preparation Time: 15 minutes Bake Time: 30 minutes Nutritional Information per Serving Calories 225 Protein 2.1 g Carbohydrates 43 g Fibre 3.9 g Total Fat 5.2 g Saturated Fat 0.4 g Cholesterol 0 mg Sodium 7 mg Recipe & Photo by Rose Reisman